Crab Rangoon
Add Preferred SourceCrab Rangoon is crispy on the outside, creamy on the inside, and just the right amount of savory to make them irresistible. Wrapped in golden wontons and loaded with cream cheese and crab, these little bites know how to keep things delicious. They’re perfect for dipping, sharing, or sneaking straight from the baking sheet when no one’s looking.
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These little guys have become a regular in my kitchen, and for good reason. The filling is creamy and full of flavor, with just enough garlic and green onion to keep things exciting. They’re quick to pull together and make a great appetizer, late-night bite, or weekend treat. If you’re a fan of Chinese takeout, you’ll love having this crab rangoon recipe in your back pocket.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Crab Rangoon
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe easy and quick, but it still gives you that crispy, golden finish and creamy center that make crab rangoon so good.
Mix the filling
In a medium or large bowl, stir together softened cream cheese, chopped imitation crab, garlic powder, green onions, and a pinch of salt. Mix until smooth and everything is well combined.
I usually grab my glass mixing bowls for this—they nest together, don’t stain, and just make cleanup simpler when I’m multitasking.
Prep the wonton wrappers
Lay a wonton wrapper flat on a clean surface. Dip your finger in water and lightly wet all four edges—this helps seal everything in. I like to keep a little ramekin of water next to me on the counter so I’m not reaching back and forth mid-fold.
Add the filling
Spoon about 2 teaspoons of the cream cheese mixture into the center of each wrapper. Try not to overfill or they might pop open while frying. A mini cookie scoop really helps keep portions consistent and speeds things up.
Fold and seal
Bring two opposite corners of the wrapper up to meet in the center and pinch them together. Do the same with the other two corners so you form a little pyramid. Press out any air and pinch the edges tightly to seal.
Heat the oil
In a deep skillet or pot, heat about 1 inch of oil to 350°F. Drop in a test wrapper—if it bubbles and floats, you’re good to go. I always clip on a deep fry thermometer for this, so I’m not guessing and burning half the batch.
Fry until golden
Add a few rangoons at a time, frying for 2–3 minutes until golden brown and crispy. Turn them as needed for even cooking. A stainless steel spider skimmer makes it so much easier (and safer) to scoop them out without splashing oil everywhere.
Drain and serve
Use a slotted spoon to remove them from the oil and place on a paper towel–lined plate. Let them cool just a bit, then serve warm with your favorite dipping sauce and a sprinkle of green onion.
If I’m taking these to a potluck or party, I tuck them into a food storage container lined with parchment so they stay crisp, then slide the whole thing into my insulated casserole carrier to keep them warm en route.
Recipe Notes and Tips
I’ve made these often enough to know a few shortcuts and tricks that’ll help you nail it every time:
- Cream cheese: Let it come to room temperature first so it mixes easily and stays smooth.
- Imitation vs. real crab: I use imitation crab (surimi) for convenience, but real crab meat works if you prefer.
- Sealing the edges: Don’t skip the water! A damp edge is the secret to keeping the wrappers closed during frying.
- Fry in batches: Don’t crowd the pan—too many at once will lower the oil temp and make them soggy.
- Baking or air frying: You can bake them at 400 degrees F on parchment paper, or air fry at 370°F for 6–8 minutes. Brush or spray with oil to help them crisp.
- Freeze for later: Make a double batch and freeze some before cooking—they go straight from freezer to fryer or oven.
How to Store Leftover Crab Rangoon
If you have leftovers, let them cool completely before storing. Pop them in an airtight container and keep in the fridge for up to 3 days.
To bring the crisp back, reheat in the oven or air fryer—microwaving makes them soggy. You can also freeze them before or after frying and stash them in a reusable freezer bag for up to 2 months.
What to Serve With Cream Cheese Wontons
Crab rangoon pairs perfectly with a small bowl of soy sauce, sweet chili sauce, sweet and sour sauce, or even a drizzle of sesame oil.
I like to serve them with chicken fried rice, stir-fried udon noodles, or with a takeout-style spread at home featuring chicken chow mein, crispy pork belly and rice, or orange chicken. They also make a fun starter before a bowl of hot and sour soup.
More Take-Out Recipes You Will Love
I keep these easy and tasty recipes on repeat—here are a few you might want to try next:
Equipment
Ingredients
- 8 ounces cream cheese softened
- 6 ounces imitation crab chopped
- ½ teaspoon garlic powder
- ¼ cup sliced green onions plus more for garnish
- ½ teaspoon salt to taste
- 25 wonton wrappers
- Oil for frying
- Dipping sauce for serving
Instructions
- In a medium bowl, combine the cream cheese, chopped imitation crab, garlic powder, green onions, and salt. Mix until smooth and well incorporated.8 ounces cream cheese, 6 ounces imitation crab, ½ teaspoon garlic powder, ¼ cup sliced green onions, ½ teaspoon salt
- Place a wonton wrapper on a clean surface. Dip your finger in water and lightly wet all four edges of the wrapper. Spoon about 2 teaspoons of filling into the center.25 wonton wrappers
- Bring two opposite corners up to meet in the middle and press to seal. Repeat with the remaining two corners so they meet at the top. Pinch all edges firmly to seal, removing any air pockets. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat about 1 inch of oil to 350°F (180°C). To test, drop in a small piece of wonton—it should bubble gently and rise to the surface.Oil
- Carefully place a few rangoons into the hot oil, without overcrowding the pan. Fry for 2–3 minutes or until golden brown and crispy, turning as needed. Remove with a slotted spoon and drain on a paper towel–lined plate.
- Serve warm, garnished with extra green onions and your favorite dipping sauce.Dipping sauce
Video
Notes
- Cream cheese: Let it come to room temperature first so it mixes easily and stays smooth.
- Imitation vs. real crab: I use imitation crab (surimi) for convenience, but real crab meat works if you prefer.
- Sealing the edges: Don’t skip the water! A damp edge is the secret to keeping the wrappers closed during frying.
- Fry in batches: Don’t crowd the pan—too many at once will lower the oil temp and make them soggy.
- Baking or air frying: You can bake them at 400 degrees F on parchment paper, or air fry at 370°F for 6–8 minutes. Brush or spray with oil to help them crisp.
- Freeze for later: Make a double batch and freeze some before cooking—they go straight from freezer to fryer or oven.
Storage and Reheating Instructions
- Fridge: If you have leftovers, let them cool completely before storing. Pop them in an airtight container and keep in the fridge for up to 3 days.
- Reheat: To bring the crisp back, reheat in the oven or air fryer—microwaving makes them soggy.
- Freeze: You can also freeze them before or after frying and stash them in a freezer bag for up to 2 months.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
